Seared Steaks

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the potatoes roast, peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves. Quarter and deseed the lemon.

Once the potatoes have roasted about 10 minutes, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the chopped garlic and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water and the cream (shaking the bottle before opening); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and most of the liquid has cooked off. Turn off the heat and stir in half the cheese and the juice of 2 lemon wedges. Season with salt and pepper to taste.

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes, cooked kale, and remaining lemon wedges on the side. Garnish the kale with the remaining cheese. Enjoy!